Sift flour and baking powder into a bowl. Add butter and, using your fingertips, rub in the butter until mixture resembles fine breadcrumbs.

Stir in the sugar, parsley, chives and rosemary.

Using a round bladed knife, stir in the egg and milk and mix until mixture forms a ball.

Toss mixture onto a lightly floured board and knead until smooth. Roll mixture to 1.5 cm thickness and using a scone cutter, cut into rounds. Place scones close together on prepared baking tray and brush tops with milk.

Bake for 15 minutes or until the scones sound hollow when tapped. Spread with butter to serve.